Bread Pudding

I fell in love with Bread Pudding during the holiday season of 2011/2012. I had just seen my OBGYN and she had declared that the results from my previous ultrasound had come back normal. I was ecstatic and went to celebrate at Pickle Barrel. I am not sure what I chose for lunch that day but I remember choosing bread pudding off of Pickle Barrel’s seasonal menu for dessert. It was delicious and perfect in every way! However, I only attempted making it at home a few years later.

My recipe is quite good. As breakfast, I decrease the sugar and serve it with maple syrup. As dessert, I serve it with homemade salted caramel sauce, and whipped cream. It is delicious either way with a soft centre and crispy edges!

Bread Pudding RECIPE

Ingredients:

5 thick slices of day old French bread, cubed

1 cup of milk

1/2 cup of heavy cream

1/2 cup of brown sugar

3 eggs

2 Tbsp. melted butter

1/4 cup raisins

2 tsp. vanilla

1 tsp. cinnamon

Optional: chopped nuts

Instructions:

Preheat the oven to 350 degrees Fahrenheit. Grease a loaf pan with a little bit of butter and set aside.

In a large bowl, whisk together the milk, cream, eggs, vanilla, melted butter, cinnamon, and sugar.

Mix in the cubed bread. Let it stand for 20 minutes to ensure that the bread soaks up the custard mixture. Add raisins and nuts if using.

Bake in the preheated oven for 40-45 minutes. When the pudding is done, it should spring back up when gently pressed. To check for doneness insert a toothpick into the centre – if it comes back clean, it is done!

Enjoy warm.

Bread pudding is divine with a generous helping of salted caramel sauce. I believe in indulging once in a while as part of a balanced diet, so when I make bread pudding, I make sure to go all out.

Salted Caramel Sauce RECIPE

Ingredients:

1/4 cup salted butter

1/2 cup light brown sugar

1/2 cup heavy cream

1 tsp vanilla

Instructions:

Melt the butter in a saucepan. Add the sugar and whisk until it dissolves. Keep whisking until the mixture starts to bubble.

Add the heavy cream and vanilla. Bring the mixture to a low boil. Once the mixture is thick enough to coat the back of a spoon, remove from heat. DO NOT overcook as the sauce will either burn or be too thick.

If you give this recipe a try, kindly leave me your comments/suggestions in the comment section below.